Mini Chocolate Chip Shortbread Cookies

Recipe View Preheat oven to 350°F (175°C). (Prep time: 5 minutes)

Recipe View In a large bowl, cream together the softened butter and confectioners' sugar until light and fluffy. Add the vanilla extract and mix until well combined. Gradually add the flour, mixing until a smooth dough forms. Reserve 1/4 of the chocolate chips. Gently fold the remaining 3/4 of the chocolate chips into the dough until evenly distributed. (Prep time: 15 minutes)

Recipe View Roll the dough into 24 small logs, each about 2 inches long. Place the logs on a baking sheet lined with parchment paper, leaving a little space between each. (Prep time: 10 minutes)

Recipe View Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden brown. Remove from oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. (Cook time: 20 minutes, cool time: 10 minutes)

Recipe View While the cookies are cooling, melt the vegetable shortening in a small saucepan over medium-low heat. Add the reserved 1/4 of the chocolate chips and stir until completely melted and smooth. (Prep time: 5 minutes)

Recipe View Dip each cooled cookie into the melted chocolate, coating partially or entirely as desired. Place the dipped cookies back on the baking sheet lined with parchment paper. (Prep time: 10 minutes)

Recipe View Refrigerate the cookies for at least 30 minutes, or until the chocolate is firm. Serve and enjoy! (Chill time: 30 minutes)